For those of you who follow r/Cuttingboards you might recognize this board by u/Bryath43 that he posted last week.
First cook for the new board was a dry aged 1.5 lb bone-in ribeye. I did the usual overnight dry brine (about 16 hours), and then smoked at around 185F to an internal temperature of 120F. I then seared over charcoal for a total of 3 minutes with a final internal peak temperature of 135F during the rest.
by TopDogBBQ
10 Comments
Unreal
Well done sir.
….I’ll be honest, on first glance, I thought you mosaic’d the top and bottom of that ribeye, so I was all “What did you do?”
Looks good!
That’s a fine assed cutting board
Watching for awhile. Where do you get your meat???🥩
This is the kind of steak you eat in silence. Those slices are beautiful.
That’s an awesome cutting board
What kind of camera is this?!
The built in vignette on the cutting board is nice
The cutting board and photography is the real art here; I’d eat the steak too I guess. lol